Last week we tried out a new, albeit very traditional cuisine, which we had never had the chance to sample before. I am talking about the Shinwari cuisine at Wakha. Their third outlet in Dubai, the Jumeirah brach of Wakha Restaurant is built with a rather eclectic flair, falling in line with the style and substance of the locality. Glitzy mirror work on the walls, velvet seats and tall chandeliers are just some of the highlights. Not to mention a private majlis on the upper level, complete with floor seating and curtain partitions.<\/p>\n

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As soon as we arrive, we are welcomed by the owner who takes us through the fine details of Shinwari cooking and the stories behind it. He explains how every piece of meat they cook is butchered fresh and the authenticity means it is cooked with the least amount of spices and mostly animal fat, just how the people in the mountains would cook it. We are urged to go through the menu and order our favorites, but we obviously go with the recommendations of the staff.<\/p>\n

Soon we are brought a house soup – Chicken Afghani Soup – that’s incredibly hearty, thanks to the abundance of ingredients like wheat, chickpeas and chicken. The warm broth is an ideal match for the chilly winters, and I can imagine how soothing it would taste amidst the cold mountain air.<\/p>\n

We move on to our almost milkshake-like mocktails that offer an abundance of fruity flavors with a hint of ice cream. Our starters include Bolani Bonjon, Shinwari Lamb Chops and Shinwari Chicken Tikka. The eggplant dish – Bolani Bonjon comes with yogurt and a mushy stew of the vegetable – making it an ideal dip with the naans. The Shinwari chicken tikka and lamb chops, with its minimal spices taste brilliant, their cooking style designed to bring out the taste of the meat, rather than mask it in spices.<\/p>\n

The mains comprise of Shinwari Boneless Lamb Karahi and Kabuli Lamb Pulao. The karahi is made with minimal ingredients like tomato and green chilli, and the lamb is cooked in its own fat giving it a rustic flavor. I like the tenderness of the lamb and the flavor that the fat brings out, but this dish has very little gravy, so if you are more of a gravy person, you can ask them to make it a little more curry like. As for the pulao, I have always loved Afghani style of rice and this one is no different. The lamb here too adds a beautiful earthy flavor to the nut-rich pulao.<\/p>\n\n\t\t